Method of improving beef quality

ABSTRACT

The present invention is made for the purpose of improving beef quality and upgrading its fat marbling standard (which is called beef marbling standard, or BMS). The fat marbling state is generally called “Shimofuri” in Japanese. This purpose is achieved by vitamin C administration (L-ascorbic acid) to the cattle. The vitamin C can be administered by injection etc., but the easiest way is by oral administration. When only the vitamin C is administered orally, however, it is decomposed by microorganisms in the rumen and the desired effect cannot be obtained. For that reason, the vitamin C needs to be coated with something so that it can be absorbed by the intestinal tract after passing through the stomach. Soybean-hydrogenated oil and fat is desirable for such covering material. An appropriate daily dose of the vitamin C is approximately 20 mg to 60 mg/kg of weight. According to the result of tests conducted on the Japanese Black Cattle, in terms of the yield, there is no significant difference between the cattle given the vitamin C and those not given it. In terms of the quality of the meat, however, there are significant differences in the fat marbling (Shimofuri), luster, firmness and texture of the meat.

TECHNICAL FIELD

The present invention relates to a method of improving beef quality andupgrading its fat marbling standard (which is called beef marblingstandard, or BMS). The fat marbling state is generally called“Shimofuri” in Japanese.

BACKGROUND ART

Although fat-marbled beef (i.e. beef with an intermingling or dispersionof fat within it) is in great demand especially in Japan because of itstenderness, fine texture, etc., the problem is that it is difficult toproduce. Therefore, in recent years, research in the production of thefat-marbled beef has been conducted not only in Japan but also overseas.

Many proposals to improve beef quality have been presented so far. Forexample, the Japanese Unexamined Patent Publication No. H6-22704describes a method to improve the quality grade of beef, its fatmarbling, firmness, flavor, tenderness, etc. by supplying feedcontaining calcium salt of fatty acid having a specific composition tocattle. Another method described in the Japanese Unexamined PatentPublication No. H06-169726 is to apply water-soluble magnesium oxide andmetal chlorophyllin to cattle. By this method, when the meat is cooledduring the processing of dressed carcasses after slaughter, myoglobinturns back into oxidized myoglobin by the oxygen remaining in itstissues, thus having good effects on the meat color, luster, etc.According to the Japanese Unexamined Patent Publication No. H07-132050,a daily intake of turmeric powder of approximately 0.1 g to 0.4 g per 10kg of weight can prevent liver abscesses and its complications such ashepatization and liver congestion, which are frequently found incommercial cattle from the later raising stage to the fattening stage.With this improvement of hepatic function, the quality of the meat canbe also enhanced. The Japanese Unexamined Patent Publication No.H10-113129 describes feed composed of metallic salt of fatty acidincluding unsaturated fatty acid and phosphorus compound optionally withantioxidant. This feed greatly contributes to improving the quality ofbeef, the gaining of body weight, etc. in a variety of breeds such asJapanese Black Cattle, Holstein and F1. In the Japanese UnexaminedPatent Publication No. H11-196776, supplying feed mixed with spices andvitamin E enables the production of beef which can be kept fresh for along time as well as reduce its drip and thus can lead to its improvedflavor.

The present invention provides a simple method of improving beef qualityand upgrading its fat marbling standard, differently from thosementioned above.

DISCLOSURE OF THE INVENTION

A method of improving beef quality according to the present invention ischaracterized by giving vitamin C (i.e. L-ascorbic acid) to cattle.

Such ruminants as cattle have been conventionally known to synthesizevitamin C in their bodies. There are only a few reports mentioned aboutgiving vitamin C to cattle with a well-developed ruminant stomach.Research conducted by the present inventor and others, however,indicated that the level of serum vitamin C in commercial cattledecreases as they become fatter in the fattening process and some cattlemay even suffer from vitamin C deficiency (Takahashi Eiji et al.,“Hiikugyu ni-okeru Kesseichu Vitamin C Nodo” [Serum Vitamin CConcentration in Fattening and Fattened Beef Cattle] in Animal ScienceJournal vol. 70 (1999) No. 8, p. J119). The Japanese Unexamined PatentPublication No. 2000-281575 describes giving oil-coated vitamin C tocattle etc. to develop the resistance to stress during the fatteningperiod and to boost the immune ability to cold etc.

In the meanwhile, it is known that various kinds of vitamins affectadipose cell differentiation. The present inventor and others studiedthe effects of various kinds of vitamins on cultured adipose precursorcells derived from sheep and thus found that the vitamin C activatesglycerol trophosphate dehydrogenase (or GPHD), which is an indicator ofthe differentiation into adipose cells (Torii Shinichiro et al.,“Vitamin A, C oyobi D ga Hitsuji-Yurai-Baiyo-Shibo-Zenku-Saibo noGlycerol-3-phosphate Dehydrogenase Kassei ni Oyobosu Eikyo” [Effect ofVitamin A, C and D on Glycerol-3-phosphate Dehydrogenase Activity ofSheep Preadiocytes in Primary Culture] in Animal Science Journal vol. 66(1995) No. 12, p. 1039).

However, there has been no research on how the administration of vitaminC practically affects the quality of beef as commercial products. Thepresent inventor focused on this point and conducted variousexperiments. As a result, the proper administration of vitamin C wasdiscovered to be remarkably effective for the improvement of the qualityof beef, especially the degree of its fat marbling (Shimofuri). This hadnot been conventionally known to those skilled in the art. Therefore,the knowledge of the above technology of the present invention can makesignificant contributions to nurturing industries in the present field.

The vitamin C can be administered by injection etc., but the easiest wayis by oral administration. When only the vitamin C is administeredorally, however, it is decomposed by microorganisms in the rumen and thedesired effect cannot be obtained. For that reason, the vitamin C needsto be coated with something so that it can be absorbed by the intestinaltract after passing thorough the stomach. For such coating material, anykind of substance less subject to the decomposition in the rumen such asoils and fats of plant and animal origin, ethylcellulose, and siliconecan be used. Hydrogenated oil and fat, which melts at relatively hightemperature compared to other oils and fats, is desirable. From theviewpoint of stability and preference, soybean-hydrogenated oil and fatis particularly desirable.

It is desirable that the coated vitamin C should be administered to thecattle during the fattening period, especially from the middle to thelater fattening stage, during which the adipose cell differentiationoccurs. A desirable dose of the vitamin C (L-ascorbic acid) is 20 mg to60 mg/kg of weight per day, and the most ideal is approximately 40 mg/kgof weight per day.

By this method of the present invention, at a relatively low cost, thebeef quality can be improved and its fat marbling (i.e. Shimofuri)standard can be also upgraded, thus endowing the beef with great pricecompetitiveness. Consequently, it is possible to generate proceedsexceeding the administration cost. In addition, the oral administrationis simple enough to conduct with ease.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is a table showing the effects of a feed additive as anembodiment of the present invention on yield.

FIG. 2 is a table showing the effects of a feed additive as anembodiment of the present invention on beef quality.

BEST MODE FOR CARRYING OUT THE INVENTION

As an embodiment of the present invention, a feed additive for oraladministration is explained. This additive is vitamin C whose surface iscoated with soybean-hydrogenated oil.

Its production method is as follows. First, 300 kg of vitamin C (productof Takeda Chemical Industries, Ltd.) and 30 kg of soybean-hydrogenatedoil and fat (Spray Fat VT; product of Riken Vitamin Co., Ltd.) are putinto a propeller-driven blending machine (High Speed Mixer FS-1200 type;product of Fukae Industry Co., Ltd.) and heated in a jacket filled with80° C. water while blending. When temperature of the mixture (i.e.product temperature) rises to over 70° C. and the soybean-hydrogenatedoil and fat is melted, 30° C. water is poured into the jacket to coolthe mixture. Then the mixture is discharged when its temperature dropsbelow 40° C. and passed through a sieve having 16 meshes, thus producinga feed additive of the present embodiment.

The thus produced feed additive has the appearance of white toyellowish-white crystalline powder. The average grain diameter is 430 μmand the thickness of the coating of oil and fat is about 13 μm. Itcontains 908 mg/g of vitamin C (by HPLC method) and not more than 0.1%of water.

By comparison between cattle given the thus produced feed additive(which is referred to as “test group”) and those not given it (which isreferred to as “control group”), the quality of the meat and the yieldwere examined in the both groups. The result is explained below. For theexamination, 4 steers of Japanese Black Cattle were used in each group.The cattle in the test group were given feed mixed with 40 mg/kg ofweight per day of the above feed additive for 12 months since they were10 months old.

The result of the yield is as shown in FIG. 1. There was nostatistically significant difference in the yield between the bothgroups. FIG. 2 shows the result of the quality of the meat. There aresignificant differences in the fat marbling (Shimofuri), luster,firmness and texture of the meat. Accordingly, it was proved that thefeed additive of the present invention has beneficial effects on theimprovement of the quality of the meat.

The improvement of the degree of the Shimofuri endows the beef withgreat price competitiveness in the market. According to estimates basedon the result as shown in FIG. 2, the administration of the feedadditive to beef cattle makes it possible that the proceeds greatlyexceed its cost.

1. A method of improving a fat marbling standard of meat by daily oraladministration of oil-coated vitamin C crystalline powder to cattle,wherein: the oil-coated vitamin C crystalline powder contains at least908 mg/g of vitamin C, and a daily dose of the vitamin C is 20 mg to 60mg/kg of weight of the cattle.
 2. The method according to claim 1,wherein the vitamin C is administered to the cattle from the middle tothe later fattening stage.
 3. The method according to claim 1, whereinthe vitamin C is administered to the cattle since they are 10 monthsold.
 4. A method of improving luster, firmness and texture of meat bydaily oral administration of oil-coated vitamin C crystalline powder tocattle, wherein: the oil-coated vitamin C crystalline powder contains atleast 908 mg/g of vitamin C, and a daily dose of the vitamin C is 20 mgto 60 mg/kg of weight of the cattle.